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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 17.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.4 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Homemade Vegetable Stock (Salt-Free) calories by ingredient
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Homemade Vegetable Stock (Salt-Free)

Submitted by: CHEF_MEG
Homemade Vegetable Stock (Salt-Free)

Introduction

Making homemade stock is so easy! It's a third the price of buying it in stores.
Making homemade stock is so easy! It's a third the price of buying it in stores.

Number of Servings: 16

Ingredients

    2 T olive oil
    2 leeks, white and light green part only, sliced
    3 carrots, peeled and diced
    3 ribs celery, diced
    1 pint mushrooms, sliced or quartered
    1 onion, diced
    1/2 t black peppercorns
    1/2 t thyme, dried, or 2 springs fresh
    6 parsley stems

Directions

Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.
..
Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.
Makes one gallon; used as 1 cup per serving.





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Member Ratings For This Recipe



  • 40 of 42 people found this review helpful
    I save veggie cuttings I would normally throw away, and when I have a big ziploc bag full, boil them all up for a broth. It changes, but the result is great for adding another dimension to soups and stews. And, it's free. - 11/13/10

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  • Very Good
    26 of 27 people found this review helpful
    I'll stick with my cheaper approach-- freezing all unused scraps (peels, celery leaves, extra herbs/stems, squash innards, outer onion layers... When ready, cover w/ water & simmer. Re limited freezer space-- pour 1 cup portions into zip lock bags, label and freeze lying flat so you can store a lot. - 4/12/11

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  • 20 of 20 people found this review helpful
    To PinkRoses48: Sweating is a classical technique of cooking food over low heat in a little fat, generally in a covered pan. It is most often done with vegetables, and the point is that they soften and cook in their own juices without browning. You can also sweat vegetables in the oven. - 11/13/10

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  • 13 of 13 people found this review helpful
    I also uses my leftovers. I wash the veggies very well and put everything I don't use (everything) into a freezer container and store until I have enough to make soup stock. Usually the only thing I will add to my frozen stems/stalks/roots etc. is an onion (skin and all) and garlic clove. - 12/14/11

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  • 11 of 11 people found this review helpful
    This broth is very flavorfull, will make it again for sure. Another thing I do..when cooking veggies for a meal, i.e. carrots, squash, turnip etc., I pour the veg water into containers and when I get several in the freezer I put them all together in a large pot and add water and flavorings. - 11/13/10

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  • Incredible!
    9 of 9 people found this review helpful
    I love having homemade stock on hand. I freeze it in 3-cup containers for soups, in ice cube trays for stir fries. I ensure I add no sodium at all, as I'm on a low sodium diet, so this particular recipe is great! - 11/13/10

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  • 7 of 14 people found this review helpful
    $1.90 really? The problem is, usually you can't just buy 3 ribs of celery or 2 sprigs of thyme or 2 T of olive oil (if you don't already have it at home). So you have to buy the entire package and that is way more than $1.90. - 11/13/10

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  • Incredible!
    6 of 8 people found this review helpful
    She isn't saying that the whole recipe costs $1.90 she is saying that each serving that you use will come out to about $1.90 which is cheaper that what a serving of commercially made stock costs. - 11/15/10

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  • 4 of 4 people found this review helpful
    The cheapest way to make vegetable stock is to save the "scraps" (onion, carrot and potato peels, celery and leek ends, etc.) and make the broth out of those. We keep a gallon ziploc in the freezer full of scraps - when it's full, time to make stock! I add garlic and a little soy sauce to mine. - 6/2/12

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  • 4 of 7 people found this review helpful
    this looks very good...don't see any sodium in there...but 1.90?! A pint of mushrooms costs more than that in my area!!!! Fresh thyme is pricey too, no place to grow, no windowsills etc....can it be frozen? I will sure try this even tho it is no where near 1.90! - 11/13/10

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  • Very Good
    3 of 5 people found this review helpful
    This looks too easy not to try. Thanks for the receipe. I always have these ingredients on hand so I will be making this soon. My brother will be happy as he is a vegetarian and he will use this to make some of his own meals. - 11/13/10

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  • 2 of 2 people found this review helpful
    I also freeze stock in a muffin tin- you get approx 2/3 c of stock per and it's handy when you want to add flavor to rice, quinoa, or other cooked grains. - 8/11/12

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  • Very Good
    2 of 3 people found this review helpful
    And... you already have cooked veggies for your soup! - 11/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    Who knew all it takes is some fresh produce, SCRUBBED WELL, and a freezer bag. You're fixed for some yummy, nutritious veggie meals. - 4/20/12

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  • 1 of 1 people found this review helpful
    I always save my water I boil potatoes in for soup/stews.
    - 4/20/12

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  • 1 of 1 people found this review helpful
    no carrots? weird. - 2/22/12

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  • 1 of 3 people found this review helpful
    I had no idea you could make vegetable stock.. Wow - 1/8/12

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  • 1 of 2 people found this review helpful
    I've been making my own stock for years. It's even cheaper if you save veggie trimmings, the water you cook them in etc. - 12/21/11

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  • 1 of 2 people found this review helpful
    I chopped up my onions, celery and peppers in advance and freeze them. I am going to try Dianaphoenix solution - 11/9/11

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  • 1 of 1 people found this review helpful
    my only problem with this recipe is that the leeks and the mushrooms alone were$6.00 not1.90 however a great stock nontheless - 11/16/10

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  • I must add the amount of water used over a gallon. Then you say REDUCE. It seems to me if you are going to freeze it concentrated. Do not waste power reducing. Add less water in the first place. I never use mushrooms for stock-too expensive to throw away. Better idea is use stems, enjoy the caps!!! - 12/20/13

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  • What I like about this recipe is that certain flavors have been paired to make a unique, salt-free, flavorful, homemade broth. I love that! I can put all my saved scraps in a pot and make my own, too, but I love that this cook has taken time to create a special flavor! - 9/23/13

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  • This turned out very well. I used some last night for my rice and have frozen the rest for other use. Thank you for the great recipe. I can see it has a lot of flexibility. - 3/6/13

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  • 0 of 1 people found this review helpful
    can other veggies be added too.? - 10/30/12

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  • 0 of 1 people found this review helpful
    maybe its a stupid question but i dont really have room to freeze anything so how long will it keep in the fridge? - 9/27/12

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  • For those of you that use the ends of your veggies...how much do you use? Does it take alot to get good flavor? Just wondering how much I should save before I make this stock? I would try using fresh ingredients but we are a one income family at the moment so saving is a must any advice is great! - 9/27/12

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  • Very Good
    0 of 1 people found this review helpful
    Great Idea. Never occured to me to make stock. Will make and freeze before holidays. - 8/25/12

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  • 0 of 1 people found this review helpful
    sounds good, nice recipe, I do it with carrots but not tomatoes also make chicken stock with the carcuss of a whole chicken. - 4/29/12

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  • i use old leftovers and parts of veggies i don't usually use for cooking and would throw away for stocks, but also soups... just add a little bit of water for stock or ready (home) made stock/broth and a little bit of liquid cream and mix up really well for a creamy soup - 4/20/12

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  • I use a lot of veggie broth and home made is so much lower in sodium - 4/20/12

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  • sounds good and I fix it for my dinner - 4/12/12

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  • Will be making a batch of this, this coming week. II will change a little by using canola oil for olive (what I always have on hand) and leave out the leeks, use garlic instead and use half the amount mushrooms leave rest as is. - 3/17/12

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  • This receipe will now be a regular part of weekly menu! - 3/4/12

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  • I love making my own stock....and I love homemade soup! It's so much better when it's homemade, and I can control the salt. - 2/23/12

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  • great to have on hand to use many ways . freeze this and have it anytime . - 2/22/12

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  • great tips everyone! thanks :) - 2/22/12

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  • Looks so easy and I always have most of the items. Here's a good way to get fresh herbs: Ask a friend to share the item and cost with you. It's a good way to afford and not waste them by having to much. - 1/8/12

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  • Great idea everyone, on saving vegtable cuttings. Everytime I throw them out I think there must be Something to do with them! I am going to save up and try to make my own broth. Thanks! - 1/8/12

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  • What is meant by, "sweat". Please explain the process. - 12/23/11

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  • This would cost me about 10 to make 16 servings, so this is perfect for left over vegetable cuttings, as long as I get that amount of left over veggies - which should be easy if I'm eating enough veggies. Peppercorn?! fantastic. - 11/30/11

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  • Incredible!
    0 of 1 people found this review helpful
    what HO GARLIC???!!! SAY IT ISN'T SO !!!!
    (sarcasm). - 11/13/11

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  • Seems to me it would be better to use far less water to start with to end up with a concentrated, more easily stored, greener energywise, stock.

    As an aside, Zoe Mulford, in her CD, Roadside Saints, has a jaunty song about when she knows it's time to make stock. Good for kitchen sing along. - 11/13/11

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  • vetry good-=-- - 11/13/11

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  • I typically just use what I have on hand, but it's nice to have a recipe with a calorie count! - 11/13/11

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  • 0 of 1 people found this review helpful
    So easy. Really silly to buy commercial - 11/13/11

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  • How much is a serving? 1 cup? I never see how much a serving size is on these recipes...
    That would be SO helpful! Meg? - 11/9/11

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  • Very easy and quick. Much more favorable than store bought and without all the sodium! - 11/6/11

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  • Just what I needed - vegetable stock that's inexpensive, tasty, and very low sodium. - 10/30/11

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  • 0 of 2 people found this review helpful
    I've been looking for a good stock recipe. - 11/16/10

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  • I was wondering how to save the stock I make...never thought of ice cube trays! And...I just happen to be looking for a recipe different than the one I have. Thanks soo much! - 11/15/10

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  • This seems like a good recipe, but I don't have the freezer space and I don't cook this much food for 1-2 people. Any ideas for smaller portions? FYI, I only have a half fridge/freezer available to me. - 11/14/10

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  • I'm wondering what one can do with the vegetables leftover after the stock is drained - will they be too decomposed and nutritionally drained themselves to be of use in another recipe? Looking forward to trying this and mixing it up to my own tastes! - 11/14/10

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  • Thanks Meg for an alternative to the store bought brands that are loaded with sodium. Keep the healthy recipes coming!! - 11/14/10

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  • I do something like this regularly, as I really enjoy making soups from scratch, and there's no better way of using up "discards" than making soup stock out of it! Save the cut ends, trims, freeze 'em, then when you have enough, use 'em! - 11/13/10

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  • Sweat the vegetables? What does that mean? - 11/13/10

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  • Hurray! No added salt! Finally, a healthy broth that let's all the flavors stand on their own. Excellent, good for you, and easy! - 11/13/10

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  • Good recipe! Homemade stocks/broth are perfect for lowering sodium and fat; easy to keep on hand and so useful. Use instead of oil for stir-fry or saute. Use to cook veggies, sauces, pasta, rice, etc. instead of water for a subtle flavor and more nutrition. Great base for soups/sauces of all kinds. - 11/13/10

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  • I also save all my peelings and ends and scraps of vegetables in a gallon zip lock bag in my freezer and when it's full I cook it up for vegetable broth. I got the recipe from recipe Zaar (Now Food.com) It is called rich vegetable stock. since you are just using scraps it truly is almost free . - 11/13/10

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  • I'm going to try it because I've been looking for a tasty, low sodium veggie broth and I hope this is good. Thanks for another good recipe idea Meg! - 11/13/10

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  • Incredible!
    0 of 1 people found this review helpful
    Wow - this is really great - I intend to use this often instead of buying the packaged mix. Thanks - 11/13/10

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  • And it freezes---------!! - 11/13/10

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  • This is great, since with the colder weather I have been considering lots of soup. At the stores the prices are so high and the sodium too. This will be a great way to get into another healthy habit and lower the cost to our budget. - 11/13/10

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  • 0 of 1 people found this review helpful
    Excellent - but I do leave out the salt and add some thyme and sage. - 11/13/10

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  • I have not tried this yet but I will since my older daughter is vegetarian and we are trying to move a way from a lot of proccessed food. Sounds much more tastier than what I had planned! THANKS! Will come back to rate - 11/13/10

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